Fragrant Spring Aroma! How to Make Delicious Namul (Dandelion) Doenjang Guk
Fragrant Spring Aroma! How to Make Delicious Namul (Dandelion) Doenjang Guk
A Recipe for Savory and Refreshing Namul Doenjang Guk Made with Seasonal Spring Dandelion
Dandelion Doenjang Guk, made with fragrant spring dandelion, is the best spring delicacy that is clear, savory, and soothing for the stomach. When simmered mildly, the unique aroma of dandelion fills your mouth, making you devour a bowl of rice in no time. I will guide you through a detailed recipe for simple yet delicious spring dandelion doenjang guk. Let’s get started right away!
Main Ingredients- 150g Fresh Spring Dandelion (Namul)
- 5 cups (approx. 1,000ml) Clear Water
- 5 Anchovies for Broth
- 2 pieces Dried Kelp (approx. 5x5cm)
- 2.3 Tbsp Doenjang (Soybean Paste)
- 1/4 stalk Fresh Green Onion
- 1.5 Spicy Cheongyang Peppers
- 1 Shiitake Mushroom
Cooking Instructions
Step 1
The start of a delicious Doenjang Guk is a great broth. In a pot, add 5 cups of clear water, 5 anchovies (with guts removed for broth), and 2 pieces of cleaned dried kelp. Simmer over medium-low heat for about 10 minutes to extract a clear and deep-flavored broth.
Step 2
Once the broth has sufficiently steeped, strain out the anchovies and kelp, leaving only the clear liquid. It’s important to remove them cleanly to avoid any fishy or slimy taste from the anchovies and kelp from getting into the soup.
Step 3
Now it’s time to dissolve the savory doenjang. Add 2.3 Tbsp of doenjang to the clear broth and stir well to break up any clumps, ensuring it doesn’t froth. Slowly stir over low heat until the doenjang is completely dissolved.
Step 4
To fully enjoy the fragrant aroma of spring dandelion, thorough cleaning is crucial. Take 150g of fresh spring dandelion and rinse it thoroughly under running water, making sure to clean off any dirt from the roots. If the roots are tough, you can gently scrape them off with a knife or remove them.
Step 5
Cut the cleaned dandelion into bite-sized pieces. If they are too long, they can be difficult to eat, so cutting them into 2-3cm lengths will make them look good and be easy to eat in the soup.
Step 6
Prepare the shiitake mushroom to add a fragrant flavor. Remove the stem from 1 shiitake mushroom and slice it thinly. If using dried shiitake mushrooms, soak them in lukewarm water before use.
Step 7
Add the prepared dandelion and sliced shiitake mushroom to the simmering doenjang broth and bring it to a boil. Boiling over high heat after adding the ingredients is important to prevent the dandelion’s aroma from escaping and to allow it to infuse well into the broth.
Step 8
Finally, prepare the garnishes to add a spicy and refreshing taste. Finely chop 1/4 stalk of green onion and thinly slice 1.5 Cheongyang peppers, removing the seeds. You can adjust the amount of Cheongyang peppers to your preference if you like it spicier.
Step 9
Once the soup starts boiling, add the chopped green onion and sliced Cheongyang peppers, and simmer for another moment. Adding them just before turning off the heat will enhance their fragrance and spiciness. Your delicious Dandelion Doenjang Guk is now complete!
Step 10
Try this Dandelion Doenjang Guk, full of the fragrant flavor of spring dandelion, to stimulate your appetite! The mildly savory broth is perfect for pouring over rice, and it’s the best spring dish to soothe your stomach. Enjoy the essence of spring with this warm bowl. It’s truly delicious!
